Sous Vide Chuck Roast with Steakhouse Vibes

Sliced, pepper-crusted roast beef on a cutting board, garnished with chopped herbs and cracked peppercorns, with a cluster of vine tomatoes in the background.

Sous Vide Chuck Roast with Steakhouse Vibes

This sous vide chuck roast is next-level. We’re talking rich, tender beef with a buttery texture and a crust that brings the drama. After a 24-hour sous vide bath, the meat is buttery soft, then finished in a screaming hot oven for that crusty edge that practically shouts steakhouse vibes. You’ll swear you splurged—until you remember it’s just chuck. And yeah, I do a little happy dance every time I make it.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings

Calories 339kcal

Author Wendy Polisi

Ingredients

1 2 ½ to 5-pound boneless beef chuck roast
2 ½ to 5 teaspoons sea salt 1 teaspoon per pound of meat
½ teaspoon freshly ground black pepper
2 tablespoons avocado oil
1 egg white
2 tablespoons to ¼ cup mixed peppercorns crushed (depending on how big your roast is)
2 tablespoons flakey sea salt

Instructions

Pat the meat dry and season all sides with the salt. If desired, tie the meat together with kitchen twine to create an evenly shaped roast. (Only larger roasts will need this) Refrigerate uncovered overnight.
Preheat a sous vide water bath to 133°F.
Coat the roast with the pepper, and then transfer to a sous vide bag. Seal.
Cook in the sous vide bath for 24 hours.
Remove from the bag and pat dry. Let rest for 10 minutes
Preheat the oven to 475°F. Set a wire rack on a rimmed baking sheet, or use a roasting pan.
Brush the roast with the oil and then the egg white, and then coat with the peppercorns and salt.
Place on the prepared rack and roast for 15 to 20 minutes.
Slice against the grain and serve.

Notes

Nutrition based on 3 pounds of meat.

Nutrition